BABY BACK RIBS
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.
Provided by KHEFFN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 10h30m
Yield 4
Number Of Ingredients 2
Steps:
- Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
- Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
- Generously apply coating of dry rub to all sides of rib rack.
- With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
- Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
- Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
BRAISED BARBECUE BEEF BACK RIBS
Steps:
- Remove the membrane from the back of the ribs. In a small bowl, add the dry rub ingredients, mix well, and set aside. Put the soy marinade in a resealable plastic bag or a shallow dish. Marinate the beef back ribs for 45 minutes in the soy marinade.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Remove the ribs from the marinade, pat dry, and apply an even coat of the dry rub to all sides. Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 250°F) for 2 hours.
- Remove the ribs from the grill and place them in the center of a doubled sheet of aluminum foil, meat side facing down. In a small bowl, combine the beef broth and Worcestershire to make the braising liquid. Pour the braising liquid over the ribs and wrap tightly in the foil to trap the juices inside. Return the foil pack to the grill, close the lid, and cook for 2 hours and 15 minutes, or until tender.
- Let the beef rest in the foil for 15 minutes before serving.
- Cooking Method
- Indirect heat
- Suggested Wood
- Hickory, Oak, Mesquite
MY BACK RIBS
These are so tender that when I make them (even for company), I only put out a fork; no knife as it is absolutely not necessary
Provided by Chef at Heart
Categories Pork
Time 2h20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Rub the ribs with seasoned salt (or your favorite spice) on all sides.
- Place in long casserole meat side down and place lemon on top (evenly spaced - not overlapping).
- Fill casserole with about an inch of water.
- Cover with tin foil and bake at 325 degrees for about 2 hours periodically checking to make sure there is enough water and that they are not falling off the bone to the extent that they cannot go on the BBQ.
- Baste with your favorite BBQ sauce and grill on your BBQ for about 5 minutes per side.
- Serve (with plenty of napkins) but no knife.
Nutrition Facts : Calories 54.1, Fat 1.2, SaturatedFat 0.2, Sodium 510.5, Carbohydrate 11.8, Fiber 2.4, Sugar 2.5, Protein 1.6
SLOW COOKER BABY BACK RIBS
These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time!
Provided by norah
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h20m
Yield 6
Number Of Ingredients 6
Steps:
- Season ribs with salt and pepper.
- Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
- Cook on High for 4 hours (or Low for 8 hours).
- Preheat oven to 375 degrees F (190 degrees C).
- Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
- Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 32.4 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 10.9 g, Sodium 1067.4 mg, Sugar 22.7 g
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OVEN BABY BACK RIBS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 3 hrs 15 minsServings 8
- Prepare the Barbecue Sauce: Heat oil in a medium saucepan over medium-high. Add onion, garlic, and jalapeño; cook, stirring often, until lightly browned around edges, about 8 minutes. Stir in tomato puree, vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, and liquid smoke. Reduce heat to medium-low; cook, stirring occasionally (making sure sauce doesn’t stick or burn), until thickened and reduced to 2 cups, about 1 hour. Remove from heat; cool to room temperature, about 30 minutes. Chill until ready to use.
- Prepare the Ribs: Preheat oven to 275°F, and place oven rack in middle of oven. Combine brown sugar, chili powder, salt, paprika, onion powder, garlic powder, dry mustard, and black pepper in a medium bowl; set aside. Remove the thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush each side of both slabs evenly with Dijon mustard; sprinkle liberally with spice mixture, patting gently to adhere. Wrap each slab individually in aluminum foil (or chill uncovered up to 12 hours).
- Place wrapped ribs on a wire rack set on a sheet tray lined with aluminum foil. Bake in preheated oven until tender, 2 to 2 1/2 hours. (Check for doneness by removing ribs from oven, unwrapping foil, and picking up 1 end with tongs. The ribs are ready when they bend and meat on top is tender and easily pulls apart.) Unwrap ribs; discard foil and drippings. Place directly on wire rack, and spread 1/2 cup of the Barbecue Sauce on top of each slab. Return to oven, and cook at 275°F for 30 minutes.
- Brush slabs again with some of the Barbecue Sauce. Adjust oven to broil, and return to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven, and let rest 5 minutes before slicing. Serve with remaining sauce.
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